* Exported from MasterCook *
Miso Soup with Watercress and Shiitakes
Recipe By :
Serving Size :
6 Preparation Time :0:00
Categories :
LowCal (Less than 300 cals) LowerCarbs
LowFat
(Less than 30%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 yellow onion -- finely
chopped
3 plum (Roma) tomatoes -- peeled
and seeded, then diced
1 tablespoon peeled and finely chopped fresh ginger
3 cloves garlic -- minced
4 cups vegetable stock -- or broth
2 tablespoons white miso
1/4 pound firm tofu -- drained and cut into 1/4-inch cubes
3 ounces fresh shiitake mushrooms -- stemmed, brushed
clean, and caps thinly sliced
1 cup watercress leaves
1 green (spring) onion --
including tender green top, thinly sliced
In a large saucepan, heat the olive oil over medium heat.
Add the yellow
onion and saute until soft and translucent, about 4
minutes. Add the
tomatoes, ginger and garlic and saute until the tomatoes
are softened,
about 5 minutes. Add the stock and bring to a boil.
Reduce the heat to a
simmer.
Whisk in the miso until dissolved. Add the tofu,
mushrooms and watercress
and simmer until the tofu is heated through and the
mushrooms and
watercress are softened, about 1 minute.
Ladle into warmed individual bowls and garnish with the
green onion. Serve
immediately.
SERVES 6
Dietitian's tip: Miso, a Japanese flavoring, is made by
fermenting cooked
soybeans. White and yellow misos are mild; dark varieties
have more
complex flavors.
Cuisine:
"Asian"
Source:
"New Mayo
Clinic Cookbook"
S(Formatted by Chupa Babi):
"June
2013"
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Per Serving (excluding unknown items): 184 Calories; 6g
Fat (29.7%
calories from fat); 8g Protein; 26g Carbohydrate; 4g
Dietary Fiber; 2mg
Cholesterol; 1308mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean
Meat; 1 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 4779 0 0 0 0 0 904321 5474 679
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